Healthy One-Bowl Pumpkin Breakfast Cookies
Portable, quick, satisfying and just plain delicious, these breakfast cookies are the answer to busy autumn (or any season!) mornings. I love that my kids can help themselves to one for an afternoon snack that restores their energy after a long school day. Make them gooey with chocolate chips or add pops of sweetness with raisins, chef’s choice! If you need these cookies to be nut-free due to an allergy or for school-friendliness, simply omit the chopped nuts and swap out the almond butter for coconut oil. Wishing you a delightful (and delectable) morning! Recipe adapted from One Bowl Banana and Barley Breakfast Cookies.
Ingredients
- 1/2 cup mashed banana from 1 medium very ripe banana
- 1/2 cup pumpkin purée
- 2 eggs
- 1/4 to 1/3 cup maple syrup see tip
- 1/4 cup runny almond butter or melted coconut oil see tip
- 1 1/2 teaspoon vanilla extract
- 1 cup oat flour
- 1 cup spelt flour or your favourite whole grain flour
- 1/2 cup hemp hearts
- 1/4 cup shredded coconut
- 1/4 cup chia seeds
- 1/4 cup chopped pecans walnuts or pistachios
- 3 tablespoons rolled oats
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice mix see tip if you don’t have any on hand
- 1/2 teaspoon salt
- 1/3 to 1/2 cup chocolate chips OR 1/4 cup raisins
Instructions
- Preheat the oven to 375° F and line a baking sheet with parchment paper.
- In a large mixing bowl, mash the banana, we’ll want around 1/2 cup mashed. Add the remaining wet ingredients and whisk, until well combined.
- Except for the chocolate chips or raisins, add the dry ingredients on top and fold in gently, until just combined. Then, gently fold in the chocolate chips or raisins.
- Scoop a scant 1/3 cup cookie dough onto the baking sheet. Continue, spacing an inch or so apart, for the remaining dough.
- Bake for 16 to 17 minutes, until lightly firm to the touch with light golden bottoms. Once baked, allow to cool and serve with some yogurt and berries or on their own. Enjoy!
Notes
If your bananas are very freckled or brown, you’ll likely prefer the lower end of the range for the maple syrup. If they are mostly yellow, I highly recommend using the higher range of maple syrup.
If you don’t have pumpkin pie spice on hand, you can use 3/4 teaspoon cinnamon, 1/8 teaspoon each of ginger and ground nutmeg and a pinch of ground cloves.
Make sure to use runny almond butter that you can pour from the jar. If yours is thick, you can try adding a couple of tablespoons of melted coconut oil to the bowl.
You can use either black or white chia seeds. They are interchangeable, the white ones are handy if your kids have an eagle eye that can spot the black ones in baked goods and refuse them! ;)
Tried this recipe?Let us know how it was!